Banana-Bran Muffins

Banana-Bran Muffins

95 Reviews

From: EatingWell Magazine, Winter 2004

By the end of the week, any bananas left in the fruit bowl are past their prime—just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat.

Preparation

Active

30 m

Ready In

1 h

Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.

Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with walnuts, if using.

Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Ingredient Notes: You can use buttermilk powder in place of fresh buttermilk. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Unprocessed wheat bran is the outer layer of the wheat kernel, removed during milling. Also known as miller's bran, it can be found in the baking section. Do not substitute bran cereal in this recipe.

DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Reviews 95

Made these yesterday, they were GREAT. Will definitely make these again. I even messed up and added 1 1/2 teaspoons of Baking Soda and Baking powder instead of 1/2 as recipe calls for. They were still really, really good. I will make this again and this time will use sugar substitute in stead of Brown Sugar.

February 02, 2019

By: Meg

This recipe was amazing. Light, moist muffins! The addition of the choc chips meant just the right amount of sweetness for a breakfast muffin!!

January 07, 2019

By: Cricket

I soaked the bran in almond milk mixed with apple cider vinegar, used 1 egg and 2 egg whites, 1/2 oil and 1/2 apple sauce, whole wheat pastry flour instead of whole wheat. And sifted all my dry ingredients. My changes reduced the calories to 150 and the fat to less than 2 grams per muffin!

October 15, 2018

By: Carol B.

I loved this recipe! I actually did use bran cereal (All-Bran Buds) because a) they were in the cupboard, b) the nearest grocery store is 20 miles away, and c) I didn't see the recipe note about NOT substituting bran cereal 'til after they were in the oven! Didn't have choc. chips, but I did have raisins, so added them. Perfect.

August 27, 2018

By: RaisinHell91

Great flavor but came out a bit dry.

February 19, 2018

By: Angela

I also left out the chips and the muffins were not as sweet as I would have liked. I will add extra sugar if I don't add the chips next time. I also added much more cinnamon than called for and a little bit of apple sauce. The muffins were light and moist. I will definitely make these again.

I made a few changes which made these vegan (I cannot have eggs or dairy). I substituted 2 tbs ground chia seeds soaked 6tbs water for the eggs. I used almond milk with apple cider vinegar for the buttermilk. And olive oil for the canola oil. I did not use the chocolate chips or nuts. They were delicious!

June 07, 2017

By: Alicia K

Delicious! The muffin cups were full like description said they would be. I added dark chocolate chips and the walnuts right into mix.